Omelet with Herbs and Goat Cheese

This tasty omelet serves two and there is no better way to start your day then to make a quick and yummy egg dish, then climb back into bed to share it with your loved one.
You can vary this omelet by taking whatever herbs you like and if you prefer feta cheese to goat cheese, go ahead. 

  • 3 eggs
  • 1,4 oz. (40g) Gruyère cheese
  • 1,4 oz. (40g) Parmesan 
  • 2 tsp. each of 4 different herbs (like chives, parsley, chervil, tarragon), all finely chopped
  • 2 tbsp. butter 
  • 1 oz. (30g) goat cheese
Preheat the oven to grill. 
Heat a pan, but keep it on low temperature. 
Separate the eggs. Mix the egg yolks together with the Gruyère and the Parmesan and the herbs. Season with salt and freshly milled black pepper. 
Beat the egg whites with a pinch of salt until soft peaks form, then carefully fold it into the egg yolk mixture. 
Raise the temperature of the pan to medium and put in the butter. As soon as the butter is melted and turns foamy, evenly pour in the egg mixture. Let it cook for a minute, then carefully loosen the edges from the pan and put it into the prepared oven. Let it bake for a minute until the mixture is set. 
Cut the goat cheese into small pieces, remove the pan from the oven and cover it with the cheese. Fold the omelet into half and serve hot (best with a fresh baguette)!


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